Cookbook:Banana Cream Pie II

Ingredients

 * 3 large bananas or 4 medium bananas, sliced
 * ¾ cup granulated sugar
 * ⅓ cup all purpose flour or 3 Tbsp cornstarch
 * ¼ tsp salt
 * 2 cups milk
 * 3 egg yolks, slightly beaten
 * 2 Tbsp butter
 * 1 tsp vanilla extract
 * 1 ea. 9-inch (23 cm) baked pastry shell
 * Meringue made from the leftover egg whites (optional)

Procedure

 * 1) Combine sugar, cornstarch, and salt in a saucepan.
 * 2) Add milk gradually.
 * 3) Cook, stirring constantly, over medium heat until bubbly.
 * 4) Cook and stir an additional 2 minutes and remove from burner.
 * 5) Stir small amount of hot mixture into egg yolks, then immediately add egg yolk mixture to hot mixture and cook for 2 minutes, stirring constantly.
 * 6) Remove from heat.
 * 7) Add butter and vanilla and stir until smooth.
 * 8) Slice bananas into the cooled baked pastry shell.
 * 9) Top with pudding mixture and spread meringue (if desired) on top of the pie.
 * 10) Bake at 350°F (175°C) for 12–15 minutes.
 * 11) Cool before serving.

Notes, tips, and variations

 * Fresh whipped cream can be substituted for meringue after the pie is baked.